Thai Red Curry With Prawns


  • 200-250 grams frozen raw prawns
  • 1 small onion
  • 2 carrots
  • 1 broccoli crown
  • 1 bell pepper
  • 2 cloves garlic
  • 1 tbsp fresh grated ginger
  • 2 tbsp red curry paste
  • 1 can coconut milk (full-fat)
  • 1 tbsp brown sugar (or demerera, or coconut sugar)
  • 1 tbsp soy sauce
  • optional 1-2 jalepeño or other chiles to taste


  1. Thaw prawns in cool water while you prep the vegetables
  2. Break down all the veggies into pieces that will cook in a similar amount of time
    • peppers will cook the quickest
    • looking for ~2 cups of veggies
  3. Heat coconut milk and curry paste over medium heat, stirring occasionally until paste is fully incorporated and bubbles begin to appear
  4. Add soy sauce, sugar, garlic, ginger and onions to the coconut milk, simmer for 2 minutes
  5. Add prawns and simmer for 5 minutes - add 2 minutes if not thawed
  6. Add veggies in stages by hardness every 3-4 minutes
  7. Once all ingredients are added, cook until desired doneness of veggies is reached, probably 3-4 minutes
  8. This recipe goes really well with Baked Brown Rice